Sunday, 2 March 2014

Pineapple Upside Down Cake

Probably, this is the easiest cake to bake and the yummiest to taste. This was my first attempt at making anything upside down as I was always worried that the bottom would not come out perfectly and would stick at the base and I will end up eating it all alone. However, all my inhibitions were put to rest when I turned the baking dish upside down and a beautifully baked perfect Pineapple Upside Down cake was in front of me. So never let your inhibitions get the better of you. Else, you wouldn't have got this recipe for the perfect upside down cake!

2/3 cup (100 gms) all purpose flour (maida)
6 slices of canned pineapple (reserve 3 tbsp of the liquid)
Glazed cherries for putting between the rings and in the center of the rings
2 eggs
1/2 cup (100 gms) butter plus for greasing
1/2 cup plus 2 tbsp fine sugar
1 tsp baking powder
1/4 tsp baking soda

Pre-heat the oven at 175 degree celsius. Take a square or circular baking dish or tin and grease it with butter. Sprinkle the 2 tbsp sugar evenly on the base. Arrange the pineapple rings on the base, three in a row (I used a square dish). Now place a glazed cherry inside every ring and in between the gaps. Keep aside. 
In a bowl, combine the egg, butter, and sugar and beat till smooth and creamy. Now add the flour (sifted with baking powder and baking soda) and fold into the wet mixture. Add the reserved 3 tbsp  of the canned syrup to make the batter a little liquidy. Now pour the batter gently onto the prepared dish. It will just cover the rings. Bake the cake at 175 degree celsius for 20 minutes without disturbing and then for another 10 minutes until a toothpick inserted comes out clean. Remove from oven, gently ease a spatula or a knife around the edge of the tin or dish, and with the help of a plate placed at the rim of the baking dish, with one shot immediately turn the dish onto the plate. Voila! A beautiful Pineapple Upside Down cake would be resting on your serving plate waiting to be served. Cool the cake completely before serving. I like my piece of cake a little cold and so refrigerated the cake and took it out just 10 minutes before serving.

No comments:

Post a Comment